Chocolate Chip Cookies

Editor's note: The recipe and introductory text below are from The Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World by Lynn Alley. For more on slow cooking, click here.

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Who would have thought you could make chocolate chip cookies in a slow cooker? Though they'll certainly look different from what you're used to, the flavor is great and they're easier and less labor-intensive to make. The cookie slices are delicious topped with ice cream, or simply served with a tall glass of cold milk.

Preparation

Grease the slow cooker insert with butter or vegetable oil. Cut a piece of waxed paper to fit the bottom and grease the waxed paper.

In a bowl, beat the butter, eggs, sugars, and vanilla together until light and fluffy. In a separate bowl, stir the flour, baking soda, and salt together. Stir the dry ingredients into the butter mixture. Stir in the chocolate chips and walnuts until well blended.

Spoon the dough evenly into the slow cooker and smooth the top. Cover and cook on low for about 3 hours, until a toothpick inserted into the center comes out clean. Set the lid slightly ajar for the last 30 minutes.

Turn off the heat and remove the insert from the slow cooker. Allow to cool in the insert for 30 minutes. Invert onto a wire rack. Cut the cake in half lengthwise, then cut each piece crosswise into slices. Serve warm or at room temperature.

Cook's note:
This recipe was originally prepared in an oval, five-quart slow cooker.

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Recent Review

This isn't really a review, as I'm not going to do this- I mean, who would? But for those questioning the dough, this is a very standard cookie recipe- the usual Tollhouse has a little more flour, and more chips, baking soda and sugar. Other than the flour, I have made cookies with these proportions with no difficulty whatsoever; I always cut the sugar in the tollhouse recipe by 1/3. They would probably run a bit in the oven due to lack of flour- really need 2 1/4 c.